2021
DOI: 10.21203/rs.3.rs-1059198/v1
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Texture and Digestion Properties of Cooked Rice and Rice Noodles

Abstract: Rice varieties high in amylose content have low glycemic and insulin responses. Rice noodles are processed by extrusion from high amylose content rice, which may also have low glycemic and insulin responses. In this study, cooked rice and rice noodles processed from two high amylose content cultivars, Guangluai4 (GL4) and Zhenguiai (ZGA), were chosen for in vitro starch digestion evaluation. Apparent amylose content of cultivars (i.e., GL4-28.4% and ZGA-26.8%) and pasting properties except final viscosity were… Show more

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“…It is thought that this is due to rice cooked with a low-carbohydrate rice cooker producing slightly Bondan Winarno 1 *, Made Ratna Saraswati 2 , Ni Nyoman Ayu Dewi 3 mushier rice. This is supported by a study in China that compared texture and digestion speed showing that a softer texture can speed up starch digestion process, and conversely, a harder texture can inhibit digestive enzymes from digesting starch, thus slowing down the digestion process (Hu et al, 2021). This is also supported by a study showing that the amount of water and the duration of the rice cooking process can affect the gelatinization process and glycemic response, where increasing water usage and longer cooking process will soften the rice makes it easier to digest (Kaur et al, 2016).…”
Section: Research Participantmentioning
confidence: 81%
“…It is thought that this is due to rice cooked with a low-carbohydrate rice cooker producing slightly Bondan Winarno 1 *, Made Ratna Saraswati 2 , Ni Nyoman Ayu Dewi 3 mushier rice. This is supported by a study in China that compared texture and digestion speed showing that a softer texture can speed up starch digestion process, and conversely, a harder texture can inhibit digestive enzymes from digesting starch, thus slowing down the digestion process (Hu et al, 2021). This is also supported by a study showing that the amount of water and the duration of the rice cooking process can affect the gelatinization process and glycemic response, where increasing water usage and longer cooking process will soften the rice makes it easier to digest (Kaur et al, 2016).…”
Section: Research Participantmentioning
confidence: 81%